Savory Tri-Color Triangle Pastries (Gluten Free)
These grain and gluten free triangle pastries are bursting with flavor. Add sautéed mushrooms and a zesty dipping sauce and they are the perfect addition to your Purim Seudah!
Servings: 18
Ingredients
For the Pastry Dough
- 2 cups almond flour
- 1/4 cup coconut flour
- 4 teaspoons xanthan gum
- 1 teaspoon kosher salt
- 2 large eggs
- 1/4 cup water
- Oil for frying (I prefer peanut or avocado)
- Baking sheet lined with paper towels
For the dough add-ins
- 1 1/2 teaspoons turmeric or
- 1 tablespoon ground dried spinach
For the Filling
- 2 tablespoons garlic oil or 1 large clove garlic and 2 tablespoons canola oil
- 1 pound ground white turkey
- 1/2 teaspoon cumin
- 1/2 teaspoon marjoram
- 1/4 teaspoon ground mustard powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- dash crushed red pepper
- 1 cup green onions, sliced
- 1/4 cup almond flour
- 1 large egg
For the Sautéed Mushrooms
- 1 tablespoon garlic oil
- 1 pound Cremini Mushrooms, thinly sliced
- 1 cup sliced green onions
- 1 teaspoon soy sauce (gluten free)
These grain and gluten free triangle pastries are bursting with flavor. Add sautéed mushrooms and a zesty dipping sauce and they are the perfect addition to your Purim Seudah!
Instructions
For the Pastry Dough
- In a large bowl combine the almond flour, coconut flour, xanthan gum and kosher salt.
- Knead in the eggs and water until completely combined.
- Divide the dough into three pieces.
- Knead in the turmeric to one dough piece and the spinach into the second dough piece. Set aside.
For the Filling
- Heat the garlic oil in a large skillet or wok.
- Add the ground white turkey, cumin, marjoram, mustard, black pepper and kosher salt. Sauté until the turkey is browned, breaking the clumps up into small pieces.
- Stir in the crushed red pepper, green onions. Allow the mixture to cool.
- Stir in the almond flour and egg.
To Finish
- Divide each piece of dough into two pieces. Roll a piece of dough very thinly, approximately 2mm. Cut the dough into squares. Place a square of dough onto the dough press. Spoon a small amount of the filling onto the dough.
- Close the press tightly, forming a triangle pastry. Set aside.
- Repeat with the remaining dough.
- In a large skillet or Dutch oven, heat around 1-inch of oil. Place several raw pastry squares in the oil. Fry until browned on both sides. Transfer to prepared baking sheet.
- Repeat with remaining dough and filling.
- Serve with the Sautéed Mushrooms or your favorite dipping sauce.
For the Sautéed Mushrooms
- Heat the oil in a large skillet. Add the mushrooms and sauté until soft. Add the green onions and soy sauce and sauté for another minute.
- Serve with the Savory Tri-Colored Pastries.
Tips
- You can make all the pastries one color if you like.
- I make my own dried spinach by washing fresh spinach, then dehydrating it and crunching into a powder. You can find it online as well if you can't make your own.
- If you don't have a pastry triangle press, simply take a square of dough, fold it over to make a triangle, then seal the dough pressing down with the tines of a fork.